Bagnun

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Bagnun
Bagnun.png
Type Soup
Place of origin Italy
Region or state Genoa
Main ingredients Anchovies, brown onions, tomatoes, extra virgin olive oil, dry bread
Cookbook: Bagnun  Media: Bagnun

Bagnun is a soup, with anchovies as the primary ingredient, which originated in the 19th century near Sestri Levante in the province of Genoa (Italy).

History[edit]

Originally, bagnun was cooked by the crews of typical fishing boats called leudi. Over time, it has kept its original simplicity: it is prepared, even today, with fresh anchovies, brown onions, peeled tomatoes, extra virgin olive oil, and dry bread.

Since the 1950s, Riva Trigoso, a village near the town of Sestri Levante, has held an annual Sagra del Bagnun, a festival celebrating the dish, in the last weekend of July.

See also[edit]

External links[edit]